Chocolate creme torte
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg whites | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cream of tartar |
| 1 | teaspoon | Almond extract |
| 1½ | cup | Sugar |
| Coconut | ||
| 1 | pack | (6-oz) semi-sweet chocolate pieces |
| 1 | cup | Miniature marshmallows |
| ⅔ | cup | Evaporated milk |
| 1 | cup | Whipping cream |
Directions
CHOCOLATE FILLING
Beat egg whites, salt, cream of tartar, almond extract & sugar until stiff peaks form. Spread meringue on greased & floured cookie sheets, making three 6-inch circles. To make circles, pour stiff meringue with large spoon-ladle & shape with back of spoon. Bake at 300 for 25-30 minutes until lightly browned. Remove from cookie sheets immediately & cool. To prepare filling, cook chocolate, marshmallows & milk, stirring occasionally, until all is melted. Beat cream until thick & fold into chocolate mixture. Stack meringue layers on serving plate & spread chocolate filling between each layer & on top. Sprinkle with coconut & chill overnight.
MRS DANIEL R. (MARY LOU) NICHOLS From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .